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Cirio processes only Italian tomatoes and operates an eco-friendly farming system to protect the environment.

All recipes » Main Course

Tomato and anchovy risotto Product Of Campania

Cirio products used in this recipe

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  • Tomato risotto:
  • 1 onion, very large, diced
  • 250ml of chicken stock, or water
  • 250g of risotto rice
  • 190ml of white wine
  • 500ml of Cirio passata
  • 125g of butter, cubed
  • 100g of Parmesan, grated
  • olive oil
  • To finish:
  • 12 anchovies, preferably Ortiz, chopped
  • 50ml of Cabernet Sauvignon vinegar
  • 50ml of extra virgin olive oil
  • 12g of garlic, sliced
  • 1/2 bunch of parsley, chopped


This recipe serves 4

  1. To make the risotto, add a glug of oil to a large pan over a medium heat. Add the onions and cook until softened but not coloured. Meanwhile, heat the chicken stock in a pan over a low heat.
  2. Add the rice to the onions and stir. Toast until the rice is extremely hot, then deglaze with the wine. Remove from the heat and allow to sit for 5 minutes.
  3. Marinate the chopped anchovy fillets in the vinegar, garlic, olive oil and chopped parsley. Set aside.
  4. Return to the heat, add 2 ladles of stock and bring to the simmer while stirring continuously, until the stock has been absorbed. Keep cooking like this, adding one ladle of stock at a time, until it is all soaked up.
  5. Pour in the passata and continue cooking, adding a little more water if necessary, until it has been absorbed and the rice is cooked through. Beat in the cubed butter and grated Parmesan and remove from the heat – it should be nice and glossy.
  6. Serve the risotto and pour the marinated anchovies all over the top – this will have a large amount of oil over the top but it is key to the finishing off the dish, so do not skimp!

Tomato and anchovy risotto 
By Luke Holder

Courtesy of Great British Chefs www.greatbritishchefs.com